Ingredients
1/2 lb Rigatoni
1 med. onion – sliced
1 clove Garlic, crushed
2 Tomatoes
1/2 lb Pepperoni
Parmesan cheese
2 tbs Olive oil
to taste Salt and pepper
1/4 cup Whipping cream
Preparation
Dice onions and tomatoes. Slice pepperoni. Cook rigatoni al dente. Meanwhile, heat a frying pan and saute the garlic and onion in the olive oil, just until clear. Add the tomatoes and pepperoni. Saute until the tomatoes cood down a bit, about 3 minutes. Add the cream, salt, and pepper. Toss with the rigatoni and top with grated cheese.
